0 from 99 votes
Chilled Beet Soup
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Course:
Soup
Cuisine:
American , International , gluten-free
Ingredients
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1/2 yellow or white onion chopped
- 1 small potato peeled and chopped
- 1 carrot peeled and sliced
- 1 stalk celery sliced
- 3 medium beets peeled and chopped
- 4 cups chicken or vegetable stock
- salt
- Fresh cracked pepper
- Juice of 1/2 lemon
- 1 cup heavy cream Greek yogurt, half and half, or creme fraiche; use enough to bring out a bright fuchsia color in the soup.
for garnish
- a dollop of sour cream
- a sprig of mint or dill
Instructions
- Melt the butter and oil in a heavy pot and saute all the vegetables for about 5 minutes over medium heat. Add in the stock.
- Bring to a boil, lower the heat and simmer for about 1/2 hour or until the vegetables are tender.
- Take off the heat and season with the salt, pepper and lemon.
- Puree the soup in batches in a blender or processor. Strain through a mesh strainer to catch any stray chunks.
- Stir in the cream, yogurt, or creme fraiche. Chill for several hours and then served garnished with the sour cream, mint, or dill.
Cup of Yum
Notes
- This would be great served in little demitasse cups as a first course, but also great with a salad as a light lunch. You can make this a day ahead if you want to.